Last Updated on October 27, 2022 by Ellen Christian
This farmer’s market garden pasta recipe is the perfect vegetable based healthy recipe for busy nights. I try very hard to menu plan to stay on top of what I’m making each night for dinner. I write each meal idea on my planner so I remember to defrost meat in time to make dinner. Some days I totally forget or find I am missing one key ingredient. This recipe was created on one of those nights.
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Farmer’s Market Garden Pasta Recipe
I hate food waste. There is nothing that bothers me more than buying an ingredient for dinner and having it spoil before I have the chance to use it. This past summer, we had more tomatoes from the garden than we could use. I had planned to make this Farmer’s Market Garden Pasta recipe for dinner but when I went to get the tomatoes from the refrigerator, they had gone bad. I tossed them to the chickens to enjoy and thankfully had a can of diced tomatoes on hand to save the day.
This recipe is very flexible for those of you with allergies and intolerances. For the guys, I use regular or whole wheat pasta. For my daughter, I use gluten-free pasta. And, for myself, I use the paleo option of spaghetti squash. You could probably just as easily serve it over rice. Leave the Parmesan cheese out for those that do not do dairy.
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We’ve all been there. It’s Thursday afternoon, you’ve picked the kids up from school and they’re asking, “What’s for dinner?” Searching for inspiration, you head to the refrigerator, only to realize that the groceries you bought on Sunday have run out or spoiled.
But before the panic sets in and you reach for the takeout menus, remember that the solution for a wholesome, homemade meal is right in your pantry – or Cantry. With canned food staples like canned beans, chicken, broth, and tomatoes on-hand, you can easily make it a Cantry Thursday night!
Why canned?
Canned foods mean less prep and year-round availability, making healthy, homemade meals a reality, more often. A well-stocked pantry – your “Cantry ” – helps you get through the week with creative meals you can feel good about serving your family and friends. Learn more about Cans Get You Cooking.
Ellen Christian
Yields 4
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 8 ounces of pasta of your choice
- 3 cups of broccoli florets
- 1 can of Muir Glen diced tomatoes
- 1 can of Progresso cannellini beans (white beans)
- 1 tsp minced garlic
- salt & pepper
- 2 tbsp fresh parsley
- 1/4 cup of Parmesan cheese (optional)
Instructions
- Cook the pasta according to the package directions.
- minutes before the pasta is done, add the broccoli florets to the water.
- Drain and return to pot.
- Add the remaining ingredients (except Parmesan).
- Heat through and sprinkle with Parmesan.
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
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